This Cranberry Cherry Crisp could truly not be easier and has the added bonus of being Vegan & Gluten Free! What a perfect holiday dessert, that is also pretty healthy! Lot of antioxidants and fiber!
If you’ve been following my blog for any length of time, then you know that my Mom is severely gluten and lactose intolerant! I usually try to make her a special dessert that she can eat, because she can eat none of the goodies that the rest of us enjoy!
What could be more festive this time of year than Cranberries? Ocean Spray has named them the official, unofficial fruit of the holidays! Those of you in the US are, I’m sure, familiar with their commercial! I love their characters! They are so funny!
How to make this Easy Cranberry Vegan Cherry Crisp
Sometimes I cheat and use a can of cherry pie filling for this crisp because I had it in the pantry. It is really easy to make your own cherry pie filling, from scratch.
Then add the cranberries a bit more cornstarch, a little sugar and a splash of lime juice! The crisp layers are just oats, almonds, a little sugar, coconut and coconut oil. Mix that all up and press it in the bottom of a casserole dish, reserving some for the top. Spread the cranberry and cherry mixture on the top. Then on top of that, sprinkle the rest of the crisp topping. Pop it in the oven and in about 35 minutes you have a lovely, festive dessert!
Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. To this end I have published a series of posts on the subject, packed full of information about how to get that big harvest by the end of the season! If you need help in this area, don’t miss my How to Start a Garden Series! The first part is Planning Your Garden!
I hope you enjoyed the recipe today for Cranberry Cherry Crisp! Give it a try! It is so festive! Check out my Rhubarb Crisp here for a another delicious, allergy friendly dessert!
Enjoy! And have fun cooking!
Cranberry Cherry Crisp
Ingredients
For filling
- 21 oz can cherry pie filling
- 2 cups fresh or frozen, thawed cranberries
- 2 Tbsp turbinado sugar, can sub white sugar
- 1 splash lime juice
- 2 Tbsp cornstarch
For crisp layer
- 1 cup gluten free oats
- 1/2 cup slivered almonds
- 1/2 cup sweetened flaked coconut if you substitute unsweetened coconut, increase sugar to 2 tablespoons
- 1 large pinch cinnamon
- 1 small pinch freshly grated nutmeg
- 1 Tbsp turbinado sugar, can sub white sugar
- 3 Tbsp coconut oil
Instructions
For crisp layer
- Mix all ingredients together in a medium bowl. Spread 2/3 of mixture on bottom of casserole.
For filling.
- Mix all ingredients together. Top crisp layer with all of the filling.
- Sprinkle remaining crisp on top of filling.
- Bake for 30-40 minutes until topping is golden brown, filling is bubbly and cranberries are soft.
- Preheat oven to 350°F
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Angela - Allergy Free Angela
This looks and sounds super delicious! I think my husband would love this recipe! Thanks, Binky! 🙂
Binky
No problem, Angela! I’m so glad you liked the recipe! Let me know how he likes it!! Thanks!!
Joyce
My mom in law always gives me cherry pie filling when the summer ends – so much that I never know what to do with it. I love the simplicity of this, and how I can easily have this for dessert any night! 🙂
Binky
Thank you, Joyce! I’m glad you enjoyed it! It’s very fast and easy!
Linda
This really looks so festive and awesome! One of my best friends is intolerant to gluten and vegan by choice…something tells me I know what to prepare her when she comes over next time 🙂
Binky
I hope she enjoys it! Thank you so much Linda!
Tina Dawson
I swear, I’m going to dream of this crisp until I finally get to taste it myself!
Binky
Haha! Well, you’ll just have to make it, Tina! Thank you!
Hope
What a great healthy festive dessert! It looks like it could be a yummy breakfast too 🙂
Binky
I have to say I ate it for breakfast like 3 mornings in a row! Yum! Thanks, Hope!
Luci
This looks totally delicious. This is perfect for the holiday season and looks simple to make.
Binky
I is super simple to make! Thanks Luci! I appreciate the comment!